THIS RESTAURANT IS CLOSED Wolfe's of New Orleans

Owner-chef Tom Wolfe is an eight-year veteran of Emerils, and the Lagasse influence shows in a cornucopia of unusual ingredients and an overload of sauces. We found grilled fish moist and fresh-tasting, while beef tenderloin was of good quality and sauced with restraint. The welcome is pleasant and the wait staff is efficient and informed.

THIS RESTAURANT IS CLOSED Wolfe's of New Orleans Restaurant Review

: The white-clapboard aspect of the cottage housing Wolfes is a bit deceptive. Cross the threshold and youll find a simple but bright and spiffy dining room with a small bar. A copper-wrapped hearth and chimney rise from the bare-wood floors. The pale yellow of the walls is interrupted with white-framed windows and a few vintage New Orleans photographs. Owner-chef Tom Wolfe is an eight-year veteran of Emerils, and the Lagasse influence shows in lengthy menu descriptions filled with a cornucopia of unusual ingredients and an overload of sauces. Not everything clicks, but the simpler dishes can be worth the visit. We found grilled fish moist and fresh-tasting, and very compatible with a red wine and roasted-garlic sauce. Likewise, beef tenderloin was of good quality and sauced with restraint. The pitfalls come in such overwrought compositions as chili-glazed, double-cut pork chop with jalapeño and sweet corn polenta, home-made chorizo congris and ancho chile reduction. Sugar-deprived diners should take dead aim on the chocolate butter bars with vanilla ice cream and Chambord coulis. The welcome is pleasant and the wait staff is efficient and informed.